1960's Chicken Divan

⏱ 40 mins 🍽 6-8 serving(s) 🏷 Chicken Breast

This classic Chicken Divan recipe originates from a 1960s cookbook. It features cooked chicken breasts and broccoli baked together under a rich, homemade sauce made with cream, egg yolks, and cheddar cheese, seasoned with lemon and cayenne pepper. It is a comforting, from-scratch casserole perfect for a family dinner.

1960's Chicken Divan

Ingredients

  • 4 cooked boneless chicken breasts
  • 1 lb fresh broccoli or 2 (8 ounce) boxes frozen broccoli
  • 1/4 cup butter
  • 2 tablespoons flour
  • 2 cups cream (or mixture of cream and chicken broth) or 2 cups whole milk (or mixture of cream and chicken broth)
  • 2 egg yolks, beaten
  • salt, for seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/2 lemon, juice of
  • 2 cups grated cheddar cheese

Method

  1. Set your oven to 375 degrees F and grease a 9x13 baking dish.
  2. Steam or boil the fresh broccoli until it is fork tender. If using frozen broccoli, prepare it according to the package instructions until tender and hot. Arrange the cooked broccoli in the base of the prepared dish.
  3. For the sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually pour in the cream or milk while whisking continuously.
  4. Take a tablespoon of the warm sauce and mix it into the beaten egg yolks. Pour this egg mixture back into the saucepan. Add the lemon juice, then season with salt and the 1/4 teaspoon of cayenne pepper.
  5. Slice the cooked chicken breasts thinly across the grain into bite sized pieces. Distribute the chicken evenly over the layer of broccoli. Pour the prepared sauce over everything, then sprinkle the grated cheddar cheese on top.
  6. Bake for 20 minues until the dish is hot and the sauce begins to bubble.

Nutrition (per serving)

Sodium524300 mg

Recipe details

CategoryChicken Breast
AuthorJenny Frenny